In a large bowl, toss the chicken with the turmeric, a generous amount of salt, and a tablespoon or two of oil. Cover the bowl and set it aside to marinate at room temperature. Heat 2 tablespoons of oil in a kadai (or deep cooking pot) over medium-high heat. Add the cumin seeds, cloves, cardamom, anise, cinnamon and mace; stir well until fragrant. Add the onion and green chiles and sauté until the onions are translucent. Add the ginger garlic paste and sauté for 2 minutes. Add the chopped tomato, coriander, cumin, pepper and Garam Masala. Add a little water and cook for about 3 minutes. Add the marinated chicken and cook until the chicken is opaque, about 5 minutes.

Meanwhile, prepare the green chutney. In a grinder or food processor, combine the cilantro and mint leaves. Add the yogurt and process into a fine paste.

Once the oil and juices start to exude from the chicken, after about 5 minutes , stir in the green chutney, cover the pot, and cook for 5 or 10 minutes over medium heat, stirring occasionally so the chicken doesn’t burn, and cooking it to your temperature preference.

Taste and add salt as desired. Check the consistency of the sauce: If you like it thinner, add a little water; if you like it thicker, remove the lid from the pot and let the sauce reduce a bit. Serve hot with bread, roti, naan or rice.

Courtesy of Stephanie Spock, Rolling Hills Farm, Lambertville

Chop up cilantro and add it to all types of salads, whether lettuce, pasta or potato. It’s not just a garnish—it’s a versatile herb that can be added to lots of different dishes—experiment to find your favorite use!